Mogris are seasonal vegetables. They taste good, cooked slightly crunchy.
- Thoroughly wash mogris. Trim the ends. Bunching few mogris together cut them to 1" pieces. Cut mogris finely to the same size.
- On a low flame, heat oil in a pan. Add asafoetida and mogris. Cover. Cook for 5 minutes. Add the dry spices and salt. Mix well. Cook for a minute. Serve hot.
- For kachumber sauté for 2 minutes only.